Volatile Composition, Texture and Sensory Description of Gaz (Traditional Persian Confection)

Abstract

Gaz is a typical Iranian confectionary product prepared from almond and/or pistachio, gaz-angebin, sugar, glucose syrup, rosewater and egg white. The physicochemical properties of seven gaz samples were studied. Volatile compounds were extracted by solid-phase microextraction and investigated using gas chromatography-mass spectrometry. Texture and organoleptic characteristics were determined by a texture analyzer and a trained panel, respectively. Twentyeight compounds were detected, including ketones, alcohols, furans, linear hydrocarbons, terpenes, aldehydes, aromatics hydrocarbons and pyrroles. Carvone was the predominant volatile compound. The type and amount of nuts determined the intensity of key flavor attributes; however, these two factors only influenced the hardness of samples but no other texture attributes. The sensory texture profile of gaz could be successfully predicted by easy-toconduct instrumental tests, mainly texture profile analysis and cutting test. However, further research is needed in order to clearly prove whether the instrumental evaluation of the volatile compounds could be used to replace sensory analysis. PRACTICAL APPLICATIONSGaz, a traditional name of Persian nougat, has been produced as a commercial product over the past century and presented as a famous Iranian souvenir to the world. It is mainly produced into bite-size pieces, and texture and flavor are the most important attributes used by consumers to assess gaz quality. In the present study, aroma profile, texture profile analysis and sensory description of gaz samples were clearly influenced by nut type and amount. The results showed that the gaz samples including higher amounts nut presented significantly higher concentrations of key compounds, such as carvone, benzaldehyde and nonanal, and also increased hardness and chewiness. A deeper knowledge of gaz is needed in order to adapt the product to consumers' demands and needs, especially if the product wants to be exported outside Iran. The information generated here will make easier to know how to conduct sensory analysis of the gaz samples and which methods are more appropriate to evaluate its texture and volatile composition. ISSN 1745-4603 Journal of Texture Studies

Optimization of process parameters of manna bar, a kind of nougat, production

“…After that cardamom was added to the mixture with mixing until obtaining homogenous mixture. At the end, it was transferred to a mold and covered by flour (Hojjati et al, 2015b).…”

“…Molds were used for texture profile analysis (TPA analysis). The manna bar was put into molds, after producing; the dimensions of molds were 4×3×2 cm 3 (Hojjati et al, 2015b).…”

“…The measurement of pH value was carried out on a 10 g of homogenized sample dissolved in 90 mL of distilled water (Hojjati et al, 2015b). The pH value of sample was determined by use of HANNA instruments Model 211 pH meter (Portugal).…”

Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torró d'Agramunt

“…They concluded that TPA provided the most useful information for controlling the hardness and oil residues during manufacturing. Hojjati, Speziale, Noguera‐Artiaga, and Carbonell‐Barrachina (2015) compared the instrumental texture, volatile composition, and sensory profile of Gaz , one type of traditional Iranian nougat, between products made with almonds versus those made with pistachios. Their results showed that the type of nut included determines the intensity of key flavor attributes, but the only texture attribute they affect is hardness.…”

“…They concluded that TPA provided the most useful information for controlling the hardness and oil residues during manufacturing. Hojjati, Speziale, Noguera-Artiaga, and Carbonell-Barrachina (2015) (Catalonia, Northeast Spain). The PGI regulations stipulate that these nougats must be made from honey (at least 10%), roasted and peeled hazelnuts (Corylus avellana, var.…”